FROM PARIS TO THE GERMAN
COCKTAIL BOOK Introduced by
COGNAC FERRAND
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Address BAD HONNEF « La dee da » Bar, Hauptstraße 33, 53 604 Bad Honnef BERLIN Booze Bar, Boxhagener Straße 105, 10 245 Berlin Ritz Carlton, Potsdamer Platz 3, 10 785 Berlin COLOGNE Al Salam, Hohenstaufenring 22, 50 674 Cologne Capri Lounge, Benesisstraße 61, 50 672 Cologne Nada, Clever Straße 32, 50 668 Cologne Spirits, Engelbertstraße 63, 50 674 Cologne DÜSSELDORF LIQ Bar, Parkstraße 26, 40 477 Düsseldorf FRANKFURT Frohsinn, Große Eschenheimer Straße 10, 60 313 Frankfurt am Main Gekkos Bar, Hochstraße 4, 60 313 Frankfurt am Main Hoppers Bar, Schneckenhofstraße 8, 60 596 Frankfurt am Main Roomers Bar, Gutleutstraße 85, 60 329 Frankfurt The Parlour, Meisengasse 6, 60 313 Frankfurt am Main HAMBURG 3 Freunde Bar, Clemens-Schultz-Straße 66, 20 359 Hamburg Le Lion – Bar de Paris, Rathausstraße 3, 20 095 Hamburg MÜNCHEN Zephyr Bar, Baaderstraße 68, 80 469 München NÜRNBERG Die rote Bar, Peter-Vischer-Straße 3, 90403 Nürnberg
EDITO From Paris to Berlin… not that we would want to parody INFERNAL and its pulsating beat ! After a first tour of Paris, Cognac Ferrand wanted to show you a country where the influences are many and various. Berlin, Hamburg, Frankfurt, Nuremberg, Munich, Bad Honnef, Düsseldorf, Cologne: all cities buzzing with talent and distinctive personalities. Skillful, creative, discreet but nevertheless brilliant, German bartenders are at the top of their game. Classic or modern, giving a twist to the great cocktails or dreaming up new concoctions, each one more unusual than the next, they certainly know how to keep us on the edge of our seats ! Our visit to Germany is also a journey of the senses. Delicate decoration, cut glass, delicious cocktails : Cognac Ferrand is happy to share these purveyors of peerless pleasure with you...
From Paris with love… Our Parisian friends took centre stage in our last cocktail book, but Paris has changed in a year ! Movement has been the order of the day : Carina and Josh, « parents » of Candelaria and Glass, have opened the Mary Celeste with Carlos in the Marais, where oysters and cocktails go hand in hand. Denis has left Candelaria and is working on a mysterious plan... Fabien and Edouard, from Entrée des Artistes, are preparing to open a new place up by Pigalle. Joseph has left the Conserverie... watch this space ! Michael has joined the merry band at Candelaria while Oscar offers us a new playroom at the Gocce, opened in July. Samantha has left Glass, the neighbour of Dirty Dick, a tiki bar opened by Scott... a touch of the exotic in Paris ! Alexandre Gabriel, President
SUMMARY Arnd Henning Heissen
Bar Manager of Ritz Carlton, Berlin — 8 > 13 Mystic Caravan Plantation XO 20th Anniversary Rum
The Ghost with a Rose Paddle Plantation XO 20th Anniversary Rum
Bettina Kupsa
Bar Tender of Le Lion, Hamburg — 14 > 19 Cœur de Noix Pierre Ferrand 1840 Original Formula Cognac
Le Julep de Bonbonnet Citadelle Reserve Gin, Pierre Ferrand Dry Curacao
Diana Haider
Bartender of The Parlour, Frankfurt — 20 > 25 All-time favourite Pierre Ferrand 1840 Original Formula Cognac
« Sommerlimo » aka fleur d’orange Pierre Ferrand Dry Curacao
Gabriel Daun
Bar Manager of Gekkos Bar, Frankfurt — 26 > 31 Richard Francis Burton’s Nightcap in East India Pierre Ferrand 1840 Original Formula Cognac, Plantation Overproof Rum, Pierre Ferrand Dry Curacao
« Cette pâquerette est céleste ! » Pierre Ferrand 1840 Original Formula Cognac
Marian Krause
Indika Silva
Bar Manager of Nada, Cologne — 33 > 38 Ceylon Punch Plantation Jamaica 2000 Rum, Plantation Overproof Rum
Bartender of Spirits, Cologne — 56 > 61 Spirit of thyme Pierre Ferrand 1840 Original Formula Cognac, Pierre Ferrand Dry Curacao
3 Brothers in Spring Plantation 3 Stars Rum
Meike Caroline Finke
Plantation 3 Stars Rum
Owner of Hoppers Bar, Frankfurt — 62 > 67 Walter Swingle
Katrin Reitz
Pierre Ferrand Dry Curacao
Nada Iced Tea
Owner of « la dee da » Bar, Bad Honnef — 39 > 44 Currand Pierre Ferrand Dry Curacao
Pacifique Plantation 3 Stars Rum
Lukas Motejzik
Bartender of Zephyr Bar, München — 45 > 50 Tortuga Swizzle
Rum Mother in Law Plantation 3 Stars Rum, Plantation Barbados 5 Years Old Rum, Pierre Ferrand Dry Curacao
Miguel Fernandez
Barbados 5 Years Old Rum
Lutz Rau
Owner of Booze Bar, Berlin — 51 > 56 Mr.Hill Pierre Ferrand 1840 Original Formula Cognac
Plantation Club Plantation Overproof Rum
Plantation Trinidad 1995 Port Cognac Cask Finish Single Cask Rum
Moritz Kluck
Bar Manager of 3 Freunde Bar, Hamburg — 86 > 91 Ardent été Citadelle Gin
Il spomme tries Bons Pierre Ferrand 1840 Original Formula Cognac, Pierre Ferrand Dry Curacao
Roman Horka
Bar Manager of die rote Bar, Nürnberg — 92 > 97 Drunken Monkey Plantation Panama 2000 Rum
Nahla
Bar Manager of Roomers Bar, Frankfurt — 68 > 73 La bombe de fleurs
Plantation XO 20th Anniversary Rum
Pierre Ferrand Dry Curacao
Bartender of LIQ Bar, Düsseldorf — 98 > 103 The International
Drunken Souchong Plantation Overproof Rum
Plantation 3 Stars Rum
Smokin’ Aces
Les Mariage de deux classiques
Mo Kaba
Sebastian Schneider
Citadelle Gin
Alexandre Gabriel
Bartender of Frohsinn, Frankfurt — 74 > 79 Purple Circus
Barbados 5 Years Old Rum
Citadelle Gin
Bar Manager of Capri Lounge Cologne — 104 > 109 Rambutan Mai Thai
Bel-Union Plantation Barbados 2000 Rum, Pierre Ferrand Dry Curacao
Mohammad Nazzal
Bartender of Al Salam, Cologne — 80 > 85 Vienna Old Fashioned
Plantation Panama 8 Years old
Volker Seibert
Plantation Jamaica 1986 Single Cask Rum, Blend of 8 Plantation Rums, Pierre Ferrand Dry Curacao
Barrel Aged Prince of Wales Pierre Ferrand 1840 Original Formula Cognac, Pierre Ferrand Dry Curacao
C O G N AC F E R R A N D
Arnd Henning Heissen Bar Manager of Ritz Carlton, Berlin 8
« Plantation covers a wide range of tastes. Especially in a Bar such as the Curtain club, we are looking to fascinate our guests on a daily basis, for example with the several cask finishings it proves to be the perfect treat for a demanding connoisseur. »
Mystic Caravan > The Ghost with a Rose Paddle >>
C O G N AC F E R R A N D
6 cl Plantation Barbados XO 20th Anniversary Rum 1 Barspoon Orgeat Syrup 1 Barspoon Homemade Jasmine Syrup of Egypt 1 Drop Plum Bitters Stir on Iceballs, then Strain into a Tumbler on Iceballs Decoration Lemon Twist
10
Arnd Henning Heissen
Mystic Caravan
Mystic Caravan
The Ghost with a Rose Paddle 4 cl Plantation Barbados XO 20th Anniversary Rum 1 Barspoon Ylang Ylang Syrup 1 Barspoon Patchouli Honey – Rose Syrup 0,5 cl Yuzu Sake Stir on Iceballs and Strain into a Golden Coupette without Ice Decoration Date Stick
12
Arnd Henning Heissen
The Ghost with a Rose Paddle
C O G N AC F E R R A N D
C O G N AC F E R R A N D
« The dry Curacao is a very good companion for classical drinks. The unobtrusiveness of this product reflects itself in a smooth orange without any artificial aroma. »
Bettina Kupsa Bar Tender of Le Lion, Hamburg 14
Cœur de Noix > Le Julep de Bonbonnet >>
C O G N AC F E R R A N D
6 cl Pierre Ferrand 1840 original formula Cognac (Walnut Infused) 1 cl Maple Syrup Degree C 2 cl Fresh Lime Juice 2 Barspoons Cherry Jelly 1 Dash Chocolate Bitters Shake and Double Strain into a Coupette without Ice Decoration Caramelized Cherry and Walnut
16
B et ti n a Ku ps a
Cœur de noix
Cœur de Noix
C O G N AC F E R R A N D
7 cl Citadelle Reserve Gin 2 cl Pierre Ferrand Orange Dry Curacao 2 cl Mozart Black Chocolate Liqueur 2 Orange Twist 1 Hand of Fresh Mint
B et ti n a Ku ps a
Le Jul ep de Bonbonnet
Le Julep de Bonbonnet
Stir Included the Orange Twists, then Double Strain into a Julep Cup Full of Crushed Ice Decoration Mint/Cacao
Le Julep de Bonbonnet
18
C O G N AC F E R R A N D
« The Pierre Ferrand Orange Dry Curacao is one of the most creative spirit products in the last years. There is no alternative in the Curacao sector for me, I like this brand and the wonderful history about it. »
Diana Haider Bartender of The Parlour, Frankfurt 20
All time favourite > « Sommerlimo » aka fleur d’orange >>
C O G N AC F E R R A N D
5 cl Pierre Ferrand 1840 original formula Cognac 2 cl Apricot du Roussillon 3 cl Fresh Lemon Juice 1,5 cl Sugar Syrup Absinth – Spray in the Glass Shake and Strain into a Coupette without Ice Decoration Orange Twist
22
Diana Haider
All time favourite
All time favourite
« Sommerlimo » aka fleur d’orange 5 cl Pierre Ferrand Dry Curacao 3 cl fresh Lemon Juice 2 cl Orange Jelly 1 cl Sugar Syrup Fill Up Soda Shake and Strain into a Highball Glass Full with Ice Rocks Decoration Flower, Orange – Julienne
24
Diana Haider
« S o m m e r l i m o » a k a f l e u r d ’ o r a n g e
C O G N AC F E R R A N D
C O G N AC F E R R A N D
Gabriel Daun Bar Manager of Gekkos Bar, Frankfurt 26
« With the 1840 original formula Cognac by Ferrand, bartenders finally have a Cognac similar to Charente spirits from the 19th Century in their hands. Bulkier and edged more than any other competitor currently on the market, it proves to be great for mixed drinks, as it knows how to stand its ground amongst other ingredients. »
« Cette pâquerette est céleste ! » > Richard Francis Burton’s Nightcap in East India >>
« Cette pâquerette est céleste ! » 4,5 cl Pierre Ferrand 1840 original formula Cognac 2,5 cl Chartreuse Jaune V.E.P. 1,5 cl Fresh Squeezed Lemon Juice 1 Barspoon Luxardo Maraschino 2 Barspoons Sugar Syrup Stir and Strain into a Goblet Full of Crushed Ice Decoration Lemon Peel & Mint Sprig
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Gabriel Daun
« Cette pâquerette est céleste ! »
C O G N AC F E R R A N D
Richard Francis Burton’s Nightcap in East India 4,5 cl Pierre Ferrand 1840 original formula Cognac 1 cl Plantation Overproof Rum 1 Barspoon Pierre Ferrand Orange Dry Curacao 1 Barspoon Luxardo Maraschino 2 Barspoons Homemade Pineapple Syrup 3 Dashes Boker’s Bitters Stir and Strain into a Coupette without Ice Decoration Lemon Peel
30
Gabriel Daun
R i c h a r d F r a n c i s B u r t o n’ s N i g h t c a p i n E a s t I n d i a
C O G N AC F E R R A N D
C O G N AC F E R R A N D
« When I create a drink I make sure that I take good quality products. It makes me happy to introduce my guests to a product that has character, individuality and diversity. I love to mix with the products of Cognac Ferrand. »
Indika Silva Bar Manager of Nada, Cologne 32
Ceylon Punch > Nada Iced Tea >>
C O G N AC F E R R A N D
4,5 cl Plantation Jamaica 2000 Rum 2 cl Plantation Overproof Rum 2,5 cl Homemade Peach Puree 2 cl Fresh Lime Juice 2,5 cl Homemade Ceylon Cardamom Syrup 2 cl Ceylon Ginger-Coconut Cream Shake and Strain into a Coconut Shell Full of Ice Rocks Decoration Mint Sprig, Orange Twist
34
Indika Silva
Ceylon Punch
Ceylon Punch
C O G N AC F E R R A N D
4,5 cl Plantation 3 Stars Rum 2,5 cl PX Sherry 2 cl Vineyard Peach Liqueur 2 cl Fresh Lime Juice 8 Pieces of Mint Leaves 4 cl Homemade Ginger Lemonade Shake and Strain into a Bottle without Ice Decoration Lemon Twist
36
Indika Silva
N a d a I c e d Te a
Nada Iced Tea
C O G N AC F E R R A N D
« For me, Curacao Ferrand is the best Curacao on the market. It is so present in cocktails that it also stars as the base spirit, like in my cocktail “ Currand ”. For a simple but memorable cocktail, we bartenders need products like this ! »
Katrin Reitz Owner of la dee da Bar, Bad Honnef 38
Pacifique > Currand >>
C O G N AC F E R R A N D
5 cl Plantation 3 Stars Rum 1,5 cl Tonka Bean Syrup 2 cl Fresh Lime Juice 1 Dash Creole bitters Shake and Strain into a Coupette without Ice Decoration Silver Plate to Serve On
40
Katrin Reitz
Pacifique
Pacifique
C O G N AC F E R R A N D
4 cl Pierre Ferrand Orange Dry Curacao 2 cl Nolly Prat Dry 1 cl Fresh Lime Juice 1 dash Orange Bitters 1 dash Peychaud’s Bitters Shake and Strain into a Tulip Glass without Ice Decoration Orange Fly with Clove
42
Katrin Reitz
Currand
Currand
C O G N AC F E R R A N D
« For me, Cognac Ferrand is one of the companies with the highest quality level in the world. Plantation Rum is unique, the story is awesome and the notes are so different from countryside to countryside. »
Lukas Motejzik Bartender of Zephyr Bar, München 44
Smokin’ Aces > Tortuga Swizzle >>
C O G N AC F E R R A N D
5 cl Barbados 5 Years Old Rum 2 cl Falernum 2-3 Lime Wedges 2 Dash Angostura Bitters Stir and Strain into a Coupette without Ice On the Top put Islay Whiskey – Rose Flower Foam Decoration Play Cards and feather
46
Lukas Motejzik
S m o k i n’ A c e s
Smokin’ Aces
C O G N AC F E R R A N D
5 cl Plantation 3 Stars Rum 3 cl fresh Lime Juice 2 cl Sugar Syrup 1,5 cl Banana Liqueur Build directly in the Glass, then Swizzle. Top with Cherries in the Tumbler, and add Crushed Ice Decoration Baiser, Cherry, Mint, Spoon
48
Lukas Motejzik
To r t u g a S w i z z l e
Tortuga Swizzle
C O G N AC F E R R A N D
« The Dry Curacao is one of the best Curacaos out there. A must for every classical drink. Every place with a reputation in Berlin has it on its list these days. »
Lutz Rau
Mr Hill > Plantation club >>
Owner of Booze Bar, Berlin 50
C O G N AC F E R R A N D
5 cl Pierre Ferrand 1840 original formula Cognac 2 cl Antica Formula Vermouth 1 Barspoon Orgeat Syrup 1/2 Barspoon Ardberg 10 Years 2 Dash Angostura Bitters 1 Dash Angostura Orange Bitters Stir all the Ingredients and Strain in a Martini Glass without Ice Decoration Caramelized Amarena Cherry
52
Lutz Rau
Mr Hill
Mr Hill
C O G N AC F E R R A N D
4 cl Plantation Overproof Rum 4,5 cl Pink Grapefruit Juice 2 cl Fresh Lime Juice 1,5 cl Gum Syrup 3 cl Club Mate Soda 1/2 Piece of Fresh Vanilla Sprig Shake and Strain in a tumbler with an Iceball Decoration Grapefruit Twist/Vanilla Sprig
54
Lutz Rau
Plantation club
Plantation club
C O G N AC F E R R A N D
Marian Krause Bartender of Spirits, Cologne 56
« My story with Cognac Ferrand started with a meeting with Alexander. Especially his fascination of what can be done with raw materials, the distillation, his farm house – all that was very impressive. In combination with “ always question your actions and try to improve them ”, that pretty much sums up what I took away from that visit. The Cognac works wonderfully in bars, as it brings enough % Vol. with it and corresponds beautifully with other ingredients. This Cognac can furthermore also be used in classic recipes. » Spirit of thyme > 3 Brothers in Spring >>
C O G N AC F E R R A N D
3,5 cl Pierre Ferrand 1840 original formula Cognac 2 cl Pierre Ferrand Orange Dry Curacao 2 cl Fresh Lemon Juice 10 cm Celery 3 Sprigs of Thyme Shake and Double Strain into a Coupette without Ice Decoration Lemon Twist
58
Marian Krause
Spirit of thyme
Spirit of thyme
C O G N AC F E R R A N D
5,5 cl Plantation 3 Stars Rum 1 Barspoon Apricot Jelly 4 Leaves of Coriander 1,5 cl Sugar Syrup 2 cl Fresh Lime Juice Shake and Double Strain into a Tumbler with Ice Rocks Decoration 1 Sprig of Coriander
60
Marian Krause
3 Brothers in Spring
3 Brothers in Spring
C O G N AC F E R R A N D
Meike Caroline Finke Owner of Hoppers Bar, Frankfurt 62
« I first came across Ferrand Dry Orange on a website for Spirits, no more than two weeks later a report had been uploaded on the Mixology-website. By then however, I already had the product in my bar and was mixing drinks with it. I was convinced by the quality and the taste immediately. A friend of mine once brought Plantation 3 stars Rum along, and I have been ordering it from my supplier ever since. Quality and taste are great, and therefore the rum made it into the portfolio. » Rum Mother in Law > Walter Swingle >>
C O G N AC F E R R A N D
3 cl Plantation 3 Stars Rum 3 cl Plantation Barbados 5 Years Old Rum 4 cl Picon 2 cl Pierre Ferrand Orange Dry Curacao 2 cl Angostura Bitters 2 cl Peychaud’s Bitters 1 cl Luxardo Maraschino 1 cl John D. Taylor Falernum 1 Dash Chocolate Bitters 1 Dash Whiskey Barrel Bitters Shake with a Lemon Twist and Strain into a Cognac Glass without Ice
64
Meike Caroline Finke
Rum Mother in Law
Rum Mother in Law
C O G N AC F E R R A N D
2 cl Pierre Ferrand Orange Dry Curacao 4 cl Cachaça 3 cl Fresh Lemon Juice 3-4 Barspoons Kumquat Chutney Fill Up Soda Build directly in a Long Drink Glass. Fill with Ice Cubes Decoration Orange Twist
66
Meike Caroline Finke
Wa l t e r S w i n g l e
Walter Swingle
C O G N AC F E R R A N D
« Cognac Ferrand, great to see that there are still companies out there that were a family business, are a family business and will always stay one ! »
Miguel Fernandez Bar Manager of Roomers Bar, Frankfurt 68
La bombe de fleurs > Drunken Souchong >>
C O G N AC F E R R A N D
4 cl Pierre Ferrand Orange Dry Curacao (Infused with Flowers) 2 cl Fresh Lime Juice 1,5 cl Sugar Syrup 1 Egg White Shake and Dry Shake before Straining into a Coupette without Ice Decoration Chocolate Stripes
70
Miguel Fernandez
La bombe de fl eurs
La bombe de fleurs
C O G N AC F E R R A N D
4 cl Plantation Overproof Rum 1,5 cl Homemade Lapsang Tea Syrup 1,5 cl Fresh Lime Juice Stir and Strain into a Martini Glass without Ice Decoration Lime stripes
72
Miguel Fernandez
Drunken Souchong
Drunken Souchong
C O G N AC F E R R A N D
Mo Kaba Bartender of Frohsinn, Frankfurt 74
« The products of Cognac Ferrand are in big demand in German bars since years. The reason for that is not only their quality, but also the variety of ways in which they can be used – by themselves, in longdrinks or mixed drinks ! For example the Plantation Overproof is very strong – but in cludes a touch of exotic fruits with Vanilla-Bourbon and Sherry taste. » Bel-Union > Purple Circus >>
C O G N AC F E R R A N D
6 cl Plantation Barbados 2000 Rum (Truffle Infused) 2,5 cl Pierre Ferrand Orange Dry Curacao 3 Barspoons Runny Honey 2 Drops Angostura Bitters 2 Dash Egg White Shake and Double Strain into a Coupette without Ice Decoration Food Pairing – Truffle Salad
76
Mo Kaba
Bel-Union
Bel-Union
C O G N AC F E R R A N D
6 cl Citadelle Gin (Lavender Infused) 1,5 cl Chambord Royal 1 Sprig Rosemary 2 cl Passion Fruit Juice 1 cl Fresh Lemon Juice 1 Dash Peychaud’s Bitter 2 Drops Egg White Shake and Double Strain in a Champagne Glass without Ice Decoration Lavender and Rosemary
78
Mo Kaba
Purple Circus
Purple Circus
C O G N AC F E R R A N D
Mohammad Nazzal Bartender of Al Salam, Cologne 80
« They constantly try and offer bartenders new products in various different spirit segments, whether it is Cognac, rums with a special finish and limited edition or barrel-stored Gins. Especially in the rum segment they manage to score one masterpiece after the other. Ferrand is simply innovative, and is always looking for something a little different… »
Les Mariages de deux classiques > Vienna Old Fashioned >>
C O G N AC F E R R A N D
6 cl Plantation Trinidad 1995 Rum, Port & Cognac Cask Finish 2 Barspoons Red Fig Jelly Minimum 70% Fruit Part 2,5 cl Fresh Lemon Juice 1 Barspoon Sugar Syrup 1 Sprig Rosemary Cola-Baiser (ca. 3 cl Cola, 5 ml Fresh Lemon, 1 cl Sugar, 3 cl Egg White, blend all Ingredients without Ice) Shake and Double Strain into a Coupette. Put the Baiser at the Top and burn it Decoration 1 Sprig Rosemary
82
Mohammad Nazzal
Les Mariages de deu x cl a ssiques
Les Mariages de deux classiques
C O G N AC F E R R A N D
7 cl Plantation Panama 8 Years Old Rum Poppy Orgeat Fat Washed 1 Barspoon Muscavodo Sugar 2 Drops Berlin Capital Bitters 1 Dash Whiskey Barrel Bitters Stir and Strain into a Tumbler with an Iceball
84
Mohammad Nazzal
Vienna Old Fashioned
Vienna Old Fashioned
C O G N AC F E R R A N D
Moritz Kluck Bar Manager of 3 Freunde Bar, Hamburg 86
« There are several modern gins out there these days that use different Botanicals. Citadelle were the pioneers, who already provided astonishing recipes with several Botanicals prior to the whole Gin & Tonic hype. French products are no longer covered with dust, they are timelessly modern. »
Ardent été > Il spomme tries Bons >>
C O G N AC F E R R A N D
5 cl Citadelle Gin 1 cl Melon Liqueur 1 cl Gum Syrup 2 cl Fresh Lime Juice 1 Dash Cayenne Pepper Shake and Double Strain in a Fizz Glass Full of Crushed Ice Decoration Lime Stripes
88
Moritz Kluck
Ardent été
Ardent été
C O G N AC F E R R A N D
4 cl Pierre Ferrand 1840 original formula Cognac 0,5 cl Pierre Ferrand Orange Dry Curacao 1 cl Gum Syrup 1 Dash Orange Flower Water 3 cl Natural Apple Juice Cinnamon Sugar Rim Shake and Strain in a Sour Glass without Ice Decoration Piece of Apple
90
Moritz Kluck
Il spomme tries Bons
Il spomme tries Bons
C O G N AC F E R R A N D
« I very much enjoy working with Plantation products for two reasons that are most relevant to me : - Value for money : Brilliant ! - Many different taste varieties, which inspire one to come up with new creations, but also to enhance classics. »
Roman Horka Bar Manager of die rote Bar, Nürnberg 92
Drunken Monkey > Nahla >>
C O G N AC F E R R A N D
6 cl Plantation Panama 2000 Rum 2 cl Homemade Coconut Syrup 2 cl Fresh Lime Juice 3 cl Fresh Squeezed Orange Juice Half Piece of a Passion Fruit Shake and Double Strain into a Tiki Mug full of Crushed Ice Decoration Passion Fruit, Mint, Orange Twist
94
Roman Horka
Drunken Monkey
Drunken Monkey
C O G N AC F E R R A N D
5 cl Plantation Barbados XO 20th Anniversary Rum 2 cl Homemade Vanilla Syrup 2 cl Fresh Lime Juice 1 Barspoon Vanilla Liqueur 1 Rosemary Sprig Shake and Double Strain into a Coupette without Ice Decoration Rosemary Sprig
96
Roman Horka
Nahla
Nahla
C O G N AC F E R R A N D
« A great variety of products, which one can be recommended without any doubt. For me, the gin is one of the most complex ones on the market, because it is not fully taken over by one ingredient, but instead nicely balanced. »
Sebastian Schneider Bartender of LIQ Bar, Düsseldorf 98
The International > Alexandre Gabriel >>
C O G N AC F E R R A N D
6 cl Citadelle Gin (infused with Saffron) 3 cl Fresh Lemon Juice 1,5 cl Homemade Riesling Wine Syrup 1 Egg White Shake and Strain into a Goblet without Ice Decoration Mint Leaf & by Side Crab Chips
100
Sebastian Schneider
The International
The International
C O G N AC F E R R A N D
7 cl Barbados 5 Years Old Rum (Infused with Red Beet) 0,75 cl Homemade Syrup of Black Tea with Dry Orange 3 Dashes Angostura Bitters 1 Spray Homemadde Gentlemen Perfume (cardamom, eucalyptus, sweet wood, …) Stir and Strain into a Tumbler Full with Ice Rocks Decoration Perfume by Side
102
Sebastian Schneider
Alexandre Gabriel
Alexandre Gabriel
C O G N AC F E R R A N D
Volker Seibert Bar Manager of Capri Lounge, Cologne 104
« In the Capri Lounge, an essential partner for our cocktail ageing through a variety of highend products. The Single Cask series of Plantation rums are the most popular Old Fashioned variations at the Capri Lounge, a manifestation. Likewise the 1840 original formula Cognac, which is an asset to all Cognac drinks through its distinct taste. »
Barrel Aged Prince of Wales > Rambutan Mai Thai >>
C O G N AC F E R R A N D
2,5 cl Pierre Ferrand 1840 original formula Cognac 1,5 cl Pierre Ferrand Orange Dry Curacao 1 Barspoon Dom Benedictine Angostura is a Guest Choice 10 cl Champagne Barrel Plantation Trinidad Time 12 Weeks Glass Orginal Fink Cup – Original Silver Decoration Cherry flavoured with Guignolet de Dijon and Abbotts Bitters Build in Glass and Top up with Champagne. Then Stir and Put in a Fink Cup without Ice Decoration Silver Stick and Cherry
106
Vo l k e r S e i b e r t
B a r r e l A g e d P r i n c e o f Wa l e s
Barrel Aged Prince of Wales
C O G N AC F E R R A N D
4,5 cl Plantation Jamaica 1986 Single Cask Rum 4,5 cl Blend of 8 Plantation Rums aged in a Pierre Ferrand Cognac Barrel in 12 Weeks 2,5 cl Pierre Ferrand Orange Dry Curacao 6 cl Fresh Lemon Juice 4 cl Fresh Lime Juice 2,5 cl Orgeat Extracts Shake and Strain into a Unique Japanese Argil Bowl with Dry Crushed Ice Decoration Rambutan, PiliPili, Glasnoodle, Chobsticks, Lemon Leaves and Glass Cap
108
Vo l k e r S e i b e r t
Rambutan Mai Thai
Rambutan Mai Thai
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